Brioche Rolls with Berries & Ricotta Glaze

In the book Home Sweet Home Xmas, Yvette van Boven explains how to put the ultimate culinary Christmas feast on the table step by step, without any stress. You can think of these brioche rolls with berries as a kind of Christmas version of the beloved cinnamon buns. The cinnamon is replaced by baked-in berries and, of course, there is plenty of glaze.

Method

Whisk the milk with the sugar and yeast in a small bowl and leave for 7 minutes until foamy. Mix the flour with the salt in a large bowl. Make a well in the center. Pour the yeast mixture and the lightly beaten eggs into the well and stir until you have a soft dough.

Remove the dough from the bowl and knead it on a floured work surface for five minutes until soft and supple. Add two cubes of butter to the dough and knead until incorporated. Repeat this until all the butter has been added and the dough is shiny and elastic. Place the ball of dough in a clean bowl. Cover with plastic wrap and place the bowl in a warm, draft-free spot, and leave to rise for one and a half hours.

Knead the dough briefly again. Roll it out on a lightly floured work surface into a rectangle measuring 60 x 40 centimeters. Sprinkle with the brown sugar and frozen fruit. Then roll it up widthwise, so that you have a thick, short roll in front of you, and wrap it in plastic wrap. Place the roll in the freezer for fifteen minutes to firm up slightly, making it easier to slice later.

Using a sharp knife, cut the roll into ten equal slices. Place them slightly apart on a large baking sheet lined with parchment paper (they will rise further!). Cover with a tea towel and leave to rise for another thirty minutes in a warm, draft-free spot. If you want to make these the night before, leave the rolls covered on the baking sheet to rise overnight in the refrigerator.

Baking

If you left them in the refrigerator, first let the rolls come to room temperature for at least half an hour. Meanwhile, preheat the oven to 180 degrees. Bake the rolls in the oven for 25 to 30 minutes, until golden brown. Let them cool slightly.

For the glaze, loosen the ricotta in a bowl and add enough powdered sugar to make a thick, pourable glaze, as thick as full-fat yogurt. Decorate the rolls with it. Let them dry slightly and serve.

Home Sweet Home Xmas
Yvette van Boven
€ 29,95
Fontaine Uitgevers B.V.